Recipe: Baked salmon with yoghurt, courgette & grains

A simple and satisfying dish full of fibre!

Ingredients - Serves 2

• 1 red onion, quartered and peeled

• 2 courgettes, sliced

• 1 tsp dried oregano, thyme, rosemary and sage

• 1 tsp garlic granules

• bag of mixed grains, lentils, quinoa, rice (your choice!)

• handful of artichoke hearts — preferably jarred in olive oil

• 1 cup frozen peas - lightly cooked in the microwave

• 2 big dollops greek yoghurt - mixed with small handful chopped dill, 1 tbsp capers, lemon juice and 1/2 grated garlic clove

• 2 fillets of salmon (I prefer skin-on)

• handful of mixed seeds or flaked toasted almonds

Preheat the oven to 180 degrees fan. On a roasting tray mix the courgette and red onion with the dried herbs and garlic granules, a little olive oil and seasoning. Cook for 35-45 minutes until golden, stir halfway through.

When done, remove from oven and put 1 tbsp balsamic vinegar on them. Put the salmon in for 12-14 minutes.

In a large bowl, mix the courgette and onions with a bag of grains (microwaved for 45 seconds), the artichoke hearts and seeds. Mix thoroughly with a big spoon and taste for seasoning. You might want to add some lemon juice or more herbs like fresh parsley and dill (which I didn’t have!).

Serve with the salmon and a dollop of the yoghurt mix.